Namak para is a deep-fried Indian delicacy that is delicious and crispy—made with all-purpose flour (maida), semolina, and a few spices such as ajwain, salt, and pepper for a light flavor. It is one of the most popular snacks among kids.
This tasty fried delicacy pairs well with a cup of hot tea (chai) or coffee. It is made in Indian homes for holidays like Diwali and Holi.
I recently shared the sweet version of this recipe, shakarpara. I also wanted to share the savory one. My mom always makes them both at the same time when preparing for Diwali (or just because we kids loved these easy snacks).
Namak para is often made with all-purpose flour (maida in Hindi), but it can also be made with whole wheat flour for a more wholesome version. Typically, these snacks are fried; however, some people prefer to bake them for a lighter version.
I love to add these namak paras to my Indian snacks and sweets board for any festive gathering.
What is Namak Para?
Namak para (namakpare), also known as nimki or nimkin, is a savory, crispy snack popular in the Indian subcontinent. This is one of the most popular namkeen snacks (savory munchies) in India.
In some regions of Punjab and Uttar Pradesh, it is also known as Mathri (although Mathri is usually round). In Maharashtra, it is called Khara Shankarpali, where khara means salty.
Namak pare are ribbon-like strips of pastry (or diamond-shaped), made with refined flour, oil, and water, gently seasoned with ajwain (carom seeds), salt, and pepper, then fried in oil.
Namak pare is similar to Shakarpare; the only difference being that namak pare is salty, whereas shakarpare (also known as shankarpali) is sweet. Both are popular snacks to make on Diwali, or to enjoy with a cup of evening chai.
Ingredients
- All-purpose flour (Maida): For this authentic recipe, use all-purpose flour, also known as maida. To make it more wholesome, use whole wheat flour.
- Semolina: The addition of sooji to the dough makes it crispy. Adding semolina is optional.
- Salt and Pepper: Salt is essential in this recipe, as it adds a savory flavor. I also add pepper to add a hint of spice. The amount of pepper I added does not make the namak pare spicy.
- Oil: The addition of oil to the dough results in a flaky texture, often referred to as “khasta” in Hindi. Oil is also used for frying. I used canola oil.
- Water: For kneading the dough.
- Spices: You’ll need ajwain and crushed black pepper. It will add a delicious flavor to the Namak pare.
How to Make Namak Para?
In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper, and oil. Mix with one hand so that the oil is thoroughly mixed into the dough. Keep mixing for 1-2 minutes. Check that the dough retains its shape when handled.
Now add water as required, a little at a time, to knead a firm dough (similar to puri).
Knead for 6-7 minutes. Don’t make the dough too soft, or else the namak para will not be crunchy. Cover it with a damp cloth and rest it for 20 minutes.
Remove the cloth and lightly knead the dough. Now divide the dough into 4 parts and make balls.
Roll out the dough to a thickness of about 1/2 centimeter (like a paratha). Cut into diamond or square shapes. You can use a roller to make cutting easier. Alternatively, you can use a large knife or pizza cutter to cut them as well.
Separate each diamond shape and keep it aside on a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
In a kadai/wok, heat the oil on a medium-high flame. Then, reduce the flame to medium-low.
Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the namak pare turns golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
Take them out and lay them on a kitchen towel.
When completely cool, serve or store them in an airtight container. They keep well for up to 2-3 weeks in an airtight jar.
Pro-Tips
Semolina: This is optional, but I highly recommend adding it, as sooji makes the namak para crispier.
Flour: I used all-purpose flour (also known as Maida) in this recipe. You can make the dough using whole wheat flour or a combination of all-purpose and whole wheat flour.
Mixing the flour and oil: Don’t skip the part of mixing the flour and oil at the start before adding water to make the dough. This helps to make the namak para flaky and crispy.
Cutting: It is okay to roll and cut all the pieces before frying. That way, you are not rushed and can cook them calmly.
Check that the oil is hot before frying: You can ensure that the oil is hot by adding a small piece of dough to it. It should rapidly rise to the surface of the oil.
Frying: It is essential to fry over medium-low heat. Otherwise, they may be undercooked from the inside. Stir regularly until the exterior is the perfect golden hue. Then, place them on a plate lined with paper towels.
Storage: Allow the fried Namak pare to cool fully before serving. Then, keep for up to 2-3 weeks in an airtight jar.
Air Fryer Namak Para
Namak para can be baked or air-fried. When I tried, I felt the baked ones were not as flaky as the fried ones. The fried ones are flaky and more delicious, in my opinion. The baked or air-fried namak para are crispy but not as flaky. As they cool, they get a little harder.
Here is how you can air fry namak para:
- Preheat the air fryer.
- Then, place the namak para in a single layer in the air fryer basket.
- Spray with a bit of oil or brush with oil.
- Air Fry at 370°F (190°C) for 11-13 minutes.
- As each air fryer heats differently, I suggest checking after 9 minutes.
More Indian Snack Recipes
Roasted Poha Chivda (Namkeen Snack)
Crispy Sabudana Vada (+Air Fryer Option)
Roasted Makhana (Masala Foxnuts Snack)
Namak Para (Mom’s Recipe, Crispy & Flaky)
Video
Equipment
Ingredients
- 2 cups All-purpose flour (maida), 300 grams
- 2 tablespoon Semolina (Sooji/Rava), optional
- 5 tablespoon Oil
- 1 teaspoon Salt
- 1 teaspoon Carom seeds (Ajwain)
- 1/2 teaspoon Black Pepper, crushed
- 1/2 – 3/4 cup Water
- Oil, for frying
Instructions
Make the dough
- In a large mixing bowl, add maida (all-purpose flour), semolina, ajwain, salt, pepper, and oil. Mix with one hand so that the oil gets completely mixed into the dough. Keep mixing for 1-2 minutes. Check that the dough holds its shape when taken in hand.
- Now add water as required, a little at a time, to knead a firm dough (similar to puri). Knead for 6-7 minutes. Don't make the dough too soft, else the namak para will not be crunchy. Cover it with a damp cloth and rest it for 20 minutes.
Roll/Cut the dough
- Now divide the dough into 4 parts and make balls. Roll out the dough thick (like a paratha, about 1/2 centimeter). Cut into diamond or square shapes. You can use a roller to make it easier to cut. Or you can use a large knife or pizza cutter to cut them too.
- Separate each diamond shape and set them aside on a plate. It is okay to keep them on top of each other. They will easily separate when frying. Roll again and repeat the process.
Fry the namak para
- In a kadai/wok, heat the oil over a medium-high flame. Then reduce the flame to medium-low
- Dip the cut dough pieces in the hot oil. Fry while stirring frequently till the namak pare turn golden brown (about 4-6 minutes). You will need to make and fry them in multiple batches.
- Take them out and lay them on a kitchen towel. When completely cool, serve or store them in an airtight container.
Can it be fried in an air fryer? Does anyone have a recipe for that?
Hi Anna, I have included details for air frying in the post, just above the recipe card.
Great recipe. I noticed that my dough was really dry and loose so had to add a tsp more of oil to bring it together. I initially fried for 4 minutes but the color was too brown so reduced to 3 minutes which was perfect.
Thanks for sharing your feedback. Glad you enjoyed the namak para!
Thank you for sharing. I have to make this